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- 6 cups day-old bread, cubed (e.g., brioche or challah) - 2 large apples, peeled and diced (preferably Granny Smith for tartness) - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar - 1 tablespoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup caramel sauce (store-bought or homemade) - Whipped cream or vanilla ice cream for serving (optional) Day-old bread is important for this dish. It soaks up the liquid well. I prefer brioche or challah for their rich flavors. Apples add sweetness and texture. Granny Smith apples work great because of their tartness. The wet ingredients are key. Eggs help bind everything together. Whole milk and heavy cream create a rich, creamy base. Brown sugar adds sweetness and depth. Vanilla extract, cinnamon, nutmeg, and salt enhance all the flavors. Caramel sauce is the finishing touch. You can use store-bought or make your own. Homemade sauce adds a special touch, but both work well. For serving, whipped cream or vanilla ice cream is a delicious option. They add creaminess and contrast to the warm bread pudding. Enjoying this dish is all about the balance of flavors and textures. 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. This helps the pudding not stick. 2. In a large bowl, whisk together the following wet ingredients: - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar - 1 tablespoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt Whisk until everything is combined well. 3. Add the 6 cups of cubed day-old bread to the egg mixture. Gently fold it in. Let it sit for about 10 minutes. This allows the bread to soak up all the flavors. 1. Fold in 2 large diced apples. Granny Smith apples work best for a nice tartness. Make sure the apples mix evenly with the soaked bread. 2. Pour the bread pudding mixture into your greased baking dish. Drizzle about half of the 1/2 cup caramel sauce over the top. This adds sweetness and flavor. 3. Bake in the preheated oven for 45-50 minutes. The top should be golden brown. A knife inserted in the center should come out clean to show it's fully cooked. 1. After baking, remove the dish from the oven. Let it cool for about 10 minutes. This helps the pudding set slightly. 2. Drizzle the remaining caramel sauce over the top. You can also add optional toppings like whipped cream or vanilla ice cream for extra richness. 3. For a lovely presentation, serve the pudding in individual bowls. A slice of fresh apple on top adds a nice touch. Using day-old bread is key for great texture. Fresh bread can make the pudding soggy. Day-old bread absorbs the liquids better. I recommend using brioche or challah for their rich flavor and soft texture. Soaking the bread is important too. After mixing the bread with the egg mixture, let it sit for about 10 minutes. This time allows the bread to soak up the liquid. If you want a custardy center, don’t skip this step. To add more flavor, consider adding nuts or dried fruits. Chopped pecans or walnuts bring a nice crunch. Dried cranberries or raisins add sweetness. You can mix in about half a cup of your choice. Spices can also boost flavor. While the recipe calls for cinnamon and nutmeg, you can try adding ginger or cardamom for a twist. Experimenting with spices can give your pudding a unique taste. If your bread pudding is undercooked, check the baking time. It should bake for 45-50 minutes. If it still seems wet, return it to the oven for a few more minutes. Check with a knife; it should come out clean. A soggy texture can happen if the bread is too fresh or if it soaked too long. Using day-old bread helps. If it is soggy, you can bake it a bit longer to firm it up. Keep an eye on it to avoid burning. {{image_2}} You can make this dish even more fun. Adding chocolate chips gives a sweet twist. Just fold in about a cup of chips when you mix in the apples. You can also try using different types of apples. Each apple brings its own flavor. For a sweeter taste, use Fuji or Honeycrisp apples. If you like tartness, stick with Granny Smith. If you need gluten-free options, swap regular bread for gluten-free bread. Look for brands that work well in puddings. For dairy-free versions, use almond or oat milk instead of whole milk and heavy cream. You can also find coconut cream for a rich texture. These swaps keep the dish tasty and safe for everyone. To bring in the fall spirit, add pumpkin puree to your mix. Just use about a cup of pumpkin and reduce the milk slightly. This change adds a warm flavor that pairs well with spices. You can also add cranberries for a festive touch. Toss in about a cup of fresh or dried cranberries for a burst of color and tartness. These twists make your caramel apple bread pudding special for any season. To keep your caramel apple bread pudding fresh, refrigerate leftovers within two hours. Place the pudding in an airtight container. You can also cover the dish with plastic wrap or aluminum foil. This helps keep the moisture in and prevents it from drying out. If you want to save your pudding for later, you can freeze it. First, let it cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible before sealing. To reheat, thaw in the fridge overnight. Then, warm it in the oven at 350°F until heated through. In the fridge, your pudding will last about three to four days. If you freeze it, it can keep for up to three months. Always check for any signs of spoilage before serving. Enjoy your delicious treat even after a few days! To check if the bread pudding is done, look for a golden top. Insert a knife in the center; it should come out clean. If it comes out wet, it needs more time. I recommend baking it for 45 to 50 minutes. Ovens can vary, so keep an eye on it. When done, let it cool for about 10 minutes. This helps it set before serving. Yes, you can make this dish in advance. Prepare the bread pudding but do not bake it. Cover it and store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes. Then, bake as directed. This way, you save time and enjoy a warm dessert when your guests arrive. I recommend using day-old bread for the best texture. Brioche or challah works great because they are soft and buttery. Their rich flavor enhances the pudding. If you can’t find those, any crusty bread will do. Just make sure it’s a bit stale. Fresh bread will make the pudding soggy. The right bread makes all the difference in this comforting dish. This recipe combines day-old bread and sweet apples into a delightful dish. You learned to mix basic ingredients and bake until golden. Remember to let it cool, drizzle with caramel, and add your favorite toppings. Whether you stick to the classic version or explore variations, this dessert is sure to impress. With tips on storage and common issues, you can create a perfect bread pudding every time. Enjoy your baking and share this treat with friends and family!

Caramel Apple Bread Pudding

Indulge in a delightful dessert with our Caramel Apple Bread Pudding! This easy recipe combines day-old bread, fresh apples, and a rich caramel sauce for a warm, comforting treat that’s perfect for any occasion. With simple ingredients and quick prep, you can whip this up in no time. Discover how to make this irresistible dessert and impress your friends and family. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

6 cups day-old bread, cubed (e.g., brioche or challah)

2 large apples, peeled and diced (preferably Granny Smith for tartness)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup caramel sauce (store-bought or homemade)

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.

      Add the cubed bread to the egg mixture and gently fold until the bread absorbs the liquid. Let it sit for about 10 minutes to soak.

        Fold in the diced apples, ensuring they are evenly distributed throughout the bread mixture.

          Pour the bread pudding mixture into the prepared baking dish. Drizzle about half of the caramel sauce over the top.

            Bake in the preheated oven for 45-50 minutes, until the top is golden brown and a knife inserted in the center comes out clean.

              Remove from the oven and allow to cool slightly for about 10 minutes before serving.

                Drizzle the remaining caramel sauce over the top and serve warm with whipped cream or a scoop of vanilla ice cream, if desired.

                  Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10

                    - Presentation Tips: Serve in individual ramekins or bowls, lined with a drizzle of caramel sauce, and a dollop of whipped cream on top. Garnish with a slice of fresh apple for an added touch.